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Last Updated on June 24, 2019 by Ellen Christian
This peanut butter pasta recipe is amazing. I’m part of a weekly food blogger challenge where we all get together and make recipes using the same ingredient. This week’s ingredient was peanut butter. I wasn’t really in the mood for a sweet or dessert that used peanut butter so I decided to make this recipe that uses a peanut sauce instead.
Peanut Butter Pasta Recipe
I know. The first time I heard peanut butter pasta, I was certain it was going to be awful. Peanut butter and pasta don’t go together. Right? Peanut butter and chocolate or peanut butter and jelly sure but peanut butter pasta? Yes!
Noodles for peanut butter pasta
I changed this up a little bit and used Asian noodles. But, if you don’t have them, you can use spaghetti, egg noodles or any type of pasta you like. It works just as well with gluten-free pasta, but be careful that it doesn’t get too soft if you do choose a gluten-free option. If you’re desperate, you can even use the noodles in your favorite ramen noodle packet. But, please don’t add the seasoning packet. It’s very high in sodium.
Vegetarian peanut butter pasta recipe
While the original recipe I tried years ago is vegetarian, I added eggs this time. You can easily add chicken or seafood to the recipe if you want to. My husband generally wants meat with his meal, but I am OK with the occasional meatless meal.
If you like spicy peanut butter noodles, you can certainly use a bit of hot pepper sauce or pepper flakes in the recipes. To keep it authentic, you’d really have finely chopped peanuts rather than peanut butter sauce but I like the sauce. Feel free to sprinkle some peanuts on top if you like.
Where to find bean sprouts
You can easily make your own bean sprouts from mung beans. There are a lot of different recipes that use bean sprouts. Did you know you can make bean sprouts from a variety of different types of beans including Mung beans, garbanzo beans, and even soybeans? Plus, you can sprout peas or radish seeds for a slightly different taste. I find it easiest to use a bean sprouter.
The flavors meld together so the pasta doesn’t really taste like peanut butter. It does have a peanut taste to it but the other ingredients really make this something special. It’s very easy to make and takes only a few minutes.
Since you serve it cold or at room temperature, this peanut butter pasta recipe is perfect for nights when you are rushed or want to make dinner ahead. If you’re looking for more Thai recipes, try this Thai cookbook. If you enjoy Thai recipes, try this Thai Chicken Noodle Bowl.
I love eating Asian food with chopsticks so you can pick up a pair for yourself right here. And, if the kids are new to using chopsticks, get them a training set. It really is a lot easier for kids to learn to use chopsticks when they start with a learning set rather than an adult-sized set.
Cold peanut butter noodles
If you’ve heard this dish referred to as cold peanut butter noodles, no worries, you can simply refrigerate this and enjoy it cold. It still tastes delicious. Although, I do like the warm version better. It’s so easy to make that you can have it ready quicker than you could order take out from your nearest restaurant.
Peanut butter pasta recipe
I hope you’ll enjoy this recipe whether you make it with authentic Asian noodles or spaghetti like I did. Either way, it’s a great summer meal because it doesn’t heat up the house. If you do try it, please let me know as a comment below.
To make this recipe, you will need rice vinegar. Make sure that you look for one that is sugar and sodium free. The one I linked to is one of my favorite brands because it has a light mild taste that doesn’t overwhelm the ingredients I’m using.
- 1 pound of spaghetti or Asian noodle
- 1/2 cup peanut butter
- 5 tablespoons rice vinegar
- 4 tablespoons soy sauce
- dash of ground ginger
- 1 small garlic clove, crushed
- 4 scallions, sliced for topping
- Grated carrot for and bean sprouts topping
- Cook the pasta according to the manufacturer's directions.
- Mix the peanut butter, rice vinegar, soy sauce, ground ginger, and garlic in a bowl.
- Drain the pasta and mix with the peanut butter mixture
- Let stand until it is room temperature.
- Place on plates and top with grated carrot, bean sprouts and sliced scallions.
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Serving Size:1 cup
Amount Per Serving: Calories: 439Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1051mgCarbohydrates: 56gFiber: 5gSugar: 5gProtein: 17g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.